Lactic acid fermented tomato juice-containing alcoholic beverage, and taste improvement method and manufacturing method thereof

Abstract

To provide a technology that can increase the feel of drinking of a lactic acid fermented tomato juice-containing alcoholic beverage.SOLUTION: A lactic acid fermented tomato juice-containing alcoholic beverage contains an umami (delicious) taste component which is at least one selected from the group consisting of guanylic acid and salts thereof by 0.1 ppm or more in total, and a lactic acid fermented tomato juice.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage containing lactic acid-fermented tomato juice, a method for improving the taste thereof, and a method for producing the same. [Background technology]

[0002] There is likely to be demand for alcoholic beverages containing lactic acid fermented tomato juice, particularly among users who are sensitive to healthy keywords such as "fermented." For example, Patent Document 1 (JP 2008-212070 A) discloses a tomato juice-containing alcoholic beverage that contains lactic acid-fermented tomato liquid and clear tomato juice, has a tomato juice content of 1 w / w% or more, and an alcohol content of 1 to 25%. According to the description in Patent Document 1, this tomato juice-containing alcoholic beverage is capable of removing the undesirable grassy flavor characteristic of tomato juice, even though it is an alcoholic beverage, without impairing the desirable flavor of tomatoes. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-212070 Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors have been working to improve the taste of alcoholic beverages containing lactic acid-fermented tomato juice, taking into consideration compatibility with specific meals, etc. It would be particularly desirable to provide an alcoholic beverage that pairs well with foods that have a healthy image, such as salad chicken. However, foods with a healthy image, such as those described above, often have a bland taste. Therefore, attempts have been made to provide an alcoholic beverage containing lactic acid-fermented tomato juice that pairs well with bland-tasting foods. However, alcoholic beverages containing lactic acid-fermented tomato juice have a problem in that the acidity becomes mellow due to fermentation, resulting in a lack of the satisfying taste of an alcoholic beverage. Therefore, an object of the present invention is to provide a technology that can increase the drinking experience of alcoholic beverages containing lactic acid-fermented tomato juice. [Means for solving the problem]

[0005] The present inventors have found that the above-mentioned problems can be solved by employing a specific composition. That is, the present invention includes the following features. [1] A lactic acid-fermented tomato juice-containing alcoholic beverage containing 0.1 ppm or more of at least one umami component selected from the group consisting of inosinic acid, guanylic acid, and salts thereof, and lactic acid-fermented tomato juice. [2] The alcoholic beverage described in [1], having a carbohydrate content of 3.0 g / 100 ml or less. [3] The alcoholic beverage according to [1] or [2], wherein at least a portion of the umami component is derived from yeast extract. [4] The alcoholic beverage according to any one of claims [1] to [3], containing the lactic acid-fermented tomato juice in an amount of 0.04 to 4.0 w / v% in terms of solid matter. [5] The alcoholic beverage according to any one of [1] to [4], further containing salt. [6] An alcoholic beverage according to any one of [1] to [5], having an alcohol content of 0.2 v / v% or more and 7 v / v% or less. [7] An alcoholic beverage according to any one of [1] to [6], having a carbon dioxide pressure of 1.5 to 3.5 gas volumes. [8] A method for improving the taste of an alcoholic beverage containing lactic acid-fermented tomato juice, comprising the step of adding 0.1 ppm or more of an umami component to the alcoholic beverage containing lactic acid-fermented tomato juice, wherein the umami component is at least one selected from the group consisting of inosinic acid, guanylic acid, and salts thereof. [9] The taste improvement method according to [8], further comprising the step of adding salt to the lactic acid-fermented tomato juice-containing alcoholic beverage.

[10] The taste improvement method according to [8] or [9], wherein the sugar content of the alcoholic beverage containing lactic acid-fermented tomato juice is 3.0 g / 100 ml or less.

[11] A method for producing a beverage comprising a step of mixing lactic acid-fermented tomato juice with an amount of umami components so that the total content in the beverage is 0.1 ppm or more, wherein the umami components are at least one selected from the group consisting of inosinic acid, guanylic acid, and salts thereof. A method for producing an alcoholic beverage containing lactic acid fermented tomato juice. [Effects of the Invention]

[0006] According to the present invention, a technique is provided that can increase the drinking experience of an alcoholic beverage containing lactic acid-fermented tomato juice. DETAILED DESCRIPTION OF THE INVENTION

[0007] An embodiment of the present invention will be described below. The lactic acid-fermented tomato juice-containing alcoholic beverage according to this embodiment is an alcoholic beverage containing umami components and lactic acid-fermented tomato juice. By adding umami components to an alcoholic beverage containing lactic acid-fermented tomato juice, the drinking experience can be improved.

[0008] Below, each component contained in the lactic acid-fermented tomato juice-containing alcoholic beverage will be described in detail.

[0009] (Lactic acid fermented tomato juice) Lactic acid fermented tomato juice is a liquid obtained by fermenting tomato juice with lactic acid bacteria. There are no particular limitations on the lactic acid bacteria used, as long as they produce lactic acid from sugars through fermentation. The content of lactic acid-fermented tomato juice in the beverage according to this embodiment is 0.04 to 4.0 w / v % in terms of solid matter, preferably 0.1 to 2.0 w / v %, and more preferably 0.2 to 1.2 w / v %. Lactic acid fermented juice is characterized by its high lactic acid content (for example, 1% or more), and by using lactic acid fermented tomato juice, which is rich in lactic acid, the acidity of the tomatoes becomes mellow. The term "solids equivalent" means converting to the weight of solids excluding water (dry weight value).

[0010] (Umami component) The umami component used in the beverage according to this embodiment is at least one selected from the group consisting of inosinic acid, guanylic acid, and salts thereof. Inosinic acid is a type of organic compound with a nucleotide structure. It is a ribonucleotide composed of one molecule each of hypoxanthine (6-hydroxypurine), D-ribose, and phosphate, and is also known as inosine 5'-phosphate, inosine 5'-monophosphate, inosine monophosphate, etc., and is abbreviated as IMP. It is a natural compound found primarily in meat. Guanylic acid is a type of organic compound that has a nucleotide structure, just like inosinic acid, and is also known as guanosine 5'-phosphate, guanosine 5'-monophosphate, or guanosine monophosphate, and is abbreviated as GMP. By adding these umami components, the beverage can be made more satisfying to drink and its watery taste can also be improved. The content of the umami component is, for example, 0.1 ppm (mg / L) or more, preferably 0.1 to 2000 ppm.

[0011] The umami components can be added to the beverage by adding, for example, inosinic acid, guanylic acid, and / or salts thereof alone, in an amount of, for example, 0.1 to 30 ppm, preferably 0.1 to 25 ppm, and more preferably 0.3 to 25 ppm.

[0012] Alternatively, umami components can be added to beverages by adding food ingredients containing umami components (for example, yeast extract). Preferably, at least a portion of the umami components are derived from yeast extract, i.e., the beverage according to this embodiment preferably contains yeast extract. The content of the yeast extract is, for example, 1 to 5000 ppm (mg / L), preferably 10 to 3000 ppm, and more preferably 10 to 1000 ppm. When at least a part of the umami component is derived from yeast extract, the content of the umami component is, for example, 0.1 to 400 ppm, preferably 0.1 to 300 ppm, and more preferably 1.0 to 200 ppm.

[0013] (others) In addition to the above components, the beverage according to this embodiment may contain other edible components as needed.

[0014] Preferably, the beverage contains salt, which further reduces the wateriness, making it easier to improve the wateriness even when the beverage contains a small amount of umami components. The salt content is, for example, 0.01 to 200 ppm (mg / L), and preferably 2 to 100 ppm.

[0015] Salt can be contained, for example, by adding salt alone to the beverage, in which case the salt content is, for example, 1.0 to 100 ppm, preferably 2 to 75 ppm.

[0016] Alternatively, salt can be added by adding a food ingredient containing salt, such as yeast extract. When at least a part of the salt is derived from yeast extract, the salt content is, for example, 0.01 to 20 ppm, preferably 0.01 to 10 ppm, and more preferably 0.1 to 10 ppm.

[0017] The beverage according to this embodiment may contain a sweetener, such as sugars including glucose, galactose, mannose, fructose, sucrose, lactose, maltose, and high-fructose corn syrup, as well as high-intensity sweeteners such as sucralose, acesulfame potassium, and aspartame. However, it is preferable that the beverage according to this embodiment has a relatively low sugar content. Beverages with a low sugar content are more likely to be accepted by health-conscious users. On the other hand, a beverage with a low sugar content is likely to lack a satisfying taste. However, according to this embodiment, by devising the composition as described above, a beverage with a low sugar content can be sufficiently satisfying to drink. The carbohydrate content of the beverage is, for example, 3.0 g / 100 ml or less, preferably 0.5 to 3.0 g / 100 ml, and more preferably 1.0 to 3.0 g / 100 ml.

[0018] An acidulant may be added to the alcoholic beverage according to this embodiment. Examples of acidulants include adipic acid, citric acid (anhydrous), trisodium citrate (sodium citrate), glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Of these, citric acid (anhydrous) and sodium citrate are preferred.

[0019] In the beverage according to this embodiment, the acidity converted to citric acid is preferably 0.01 to 0.5 g / 100 ml, and more preferably 0.05 to 0.3 g / 100 ml. The acidity converted to citric acid is calculated based on the acidity measurement method specified in the analytical method prescribed by the National Tax Agency.

[0020] The alcohol content of the beverage according to this embodiment is not particularly limited, but is, for example, 0.2 v / v % or more and 7 v / v % or less, and more preferably 0.4 to 5 v / v %. In this embodiment, distilled alcoholic beverages such as shochu, spirits, and brewer's alcohol are preferably used as the alcohol source. Among these, brewer's alcohol is more preferably used.

[0021] The beverage according to this embodiment may be a carbonated or non-carbonated beverage, but is preferably a carbonated beverage. Preferably, the beverage according to this embodiment has a carbonation pressure of 1.5 to 3.5 gas volumes.

[0022] The beverage according to this embodiment is preferably a container-packed beverage sealed in a container. Examples of the container include a can, a bottle, and a plastic bottle. More preferably, the beverage is a canned RTD (Ready to Drink) beverage.

[0023] The method for producing the beverage according to this embodiment is not particularly limited. One example is as follows: First, lacto-fermented tomato juice, water, an alcohol source, umami components, and other components as needed are mixed in predetermined amounts. Next, the resulting mixture is cooled and carbonated. The mixture is then filled into a container and sterilized by heating or the like before or after sealing. This allows the beverage according to this embodiment to be obtained.

[0024] According to the beverage of the present embodiment described above, the inclusion of umami components can increase the drinking experience of the lactic acid-fermented tomato juice-containing alcoholic beverage.

[0025] In particular, the beverage according to this embodiment is compatible with dishes with a light taste, such as salad chicken, etc. Therefore, according to this embodiment, it is possible to provide a beverage that is compatible with food ingredients preferred by health-conscious consumers who tend to have a light taste. [Example]

[0026] EXAMPLES In the following, examples will be described in more detail to explain the present invention, but the present invention should not be construed as being limited to the following examples.

[0027] (Test Example 1) Sensory evaluation of alcoholic beverage containing lactic acid fermented tomato juice with added inosinic acid Brewer's alcohol, 55% high-fructose corn syrup, lactic acid-fermented tomato juice, and citric acid (anhydrous) were mixed together to obtain a base solution (Sample 1-1) with the composition shown in Table 1. The alcohol content of the base solution was 4.1 v / v%. The acidity was 0.22 (g / 100 ml). The carbon dioxide pressure was 2.3 GV (gas volume).

[0028] Next, inosinic acid (trade name: inosine-5'-monophosphate disodium, manufactured by Nacalai Tesque) was added to the base liquid in an amount to give the concentration shown in Table 2, to obtain beverages according to Samples 1-2 to 1-7. The resulting samples 1-1 to 1-7 were subjected to a sensory evaluation by four trained panelists for (1) the drinking sensation typical of an alcoholic beverage, (2) the refreshing aftertaste, (3) wateriness, (4) the strength of the umami flavor, and (5) the overall taste. Each item was evaluated on a 5-point scale, with sample 1-1 as the control (score 3), and the average value was used as the result.

[0029] Specifically, (1) the drinking experience typical of an alcoholic beverage, (2) the refreshing aftertaste, (3) wateriness, and (4) the strength of the umami flavor were evaluated on the following five-point scale. 5 points: Stronger than the control 4 points: slightly stronger than the control 3 points: Same as the control 2 points: slightly weaker than the control 1 point: Weaker than the target

[0030] In addition, (5) the overall evaluation of taste was evaluated on the following five-point scale. 5 points: better than the control 4 points: slightly better than the control 3 points: Same as the control 2 points: slightly worse than the control 1 point: Worse than the target

[0031] The results are shown in Table 2. As shown in Table 2, as the inosinic acid content increased, the drink became more like an alcoholic beverage, became less watery, and tended to have a stronger umami flavor. Furthermore, in samples 1-2 to 1-7, which had an inosinic acid content in the range of 0.1 to 30 ppm, the refreshing aftertaste was not significantly impaired. In samples 1-2 to 1-6, which had an inosinic acid content in the range of 0.1 to 25 ppm, the refreshing aftertaste was also improved.

[0032] (Test Example 2) Sensory evaluation of alcoholic beverage containing lactic acid-fermented tomato juice with added guanylic acid Guanylic acid (trade name: guanosine-5'-monophosphate disodium, manufactured by Nacalai Tesque, Inc.) was used instead of inosinic acid. The beverages according to Samples 2-1 to 2-6 were obtained in the same manner as in Test Example 1. The obtained samples were subjected to a sensory evaluation in the same manner as in Test Example 1.

[0033] The guanylic acid content and the results of the sensory evaluation are shown in Table 3. As shown in Table 3, as the guanylic acid content increased, the drinking experience became more like that of an alcoholic beverage, the wateriness decreased, and the umami flavor tended to become stronger. Furthermore, in Samples 2-1 to 2-6, whose guanylic acid content was in the range of 0.1 to 30 ppm, the refreshing aftertaste was not impaired.

[0034] (Test Example 3) Sensory evaluation of alcoholic beverage containing lactic acid fermented tomato juice with added yeast extract To the base liquid (Sample 1-1), different amounts of commercially available yeast extract (product name: Eastock East Peptone HR-Pd, manufactured by Asahi Group Foods Co., Ltd.; containing 9 w / w% inosinic acid, 9 w / w% guanylic acid, and 0.6% salt) were added, yielding beverages according to Samples 3-1 to 3-6. Sensory evaluation of the resulting samples was carried out in the same manner as in Test Example 1.

[0035] Table 4 shows the concentrations of yeast extract, inosinic acid, guanylic acid, and salt in the samples and the results of the sensory evaluation. As shown in Table 4, when inosinic acid and guanylic acid were added to the beverage by adding yeast extract, the beverage had a more satisfying, alcoholic feel, a less watery taste, and a stronger umami flavor. Samples 3-1 to 3-5, whose total inosinic acid and guanylic acid content was in the range of 0.1 to 300 ppm, did not impair the refreshing aftertaste.

[0036] (Test Example 4) Sensory evaluation of alcoholic beverage containing lactic acid fermented tomato juice with added inosinic acid and salt As shown in Table 5, inosinic acid was added to a base liquid to a concentration of 1.0 ppm, and a predetermined amount of salt was further added to prepare beverages according to Samples 4-0 to 4-4, each having a different salt content. The prepared beverages were subjected to a sensory evaluation in the same manner as in Test Example 1. However, as a control, Sample 4-0, to which 1.0 ppm of inosinic acid was added but no salt was added, was used.

[0037] The results are shown in Table 5. As shown in Table 5, the addition of salt enhanced the drinking experience typical of an alcoholic beverage, reduced the wateriness, and enhanced the umami flavor. In Samples 4-1 and 4-1, in which the salt concentration was in the range of 0.01 to 200 ppm, the wateriness could be reduced without significantly impairing the refreshing aftertaste.

[0038] [Table 1] [Table 2] [Table 3] [Table 4] [Table 5]

Claims

1. 0.1 ppm or more of at least one umami component selected from the group consisting of inosinic acid, guanylic acid, and salts thereof; Lactic acid fermented tomato juice, containing An alcoholic drink containing lactic acid fermented tomato juice.

2. The alcoholic beverage according to claim 1, having a carbohydrate content of 3.0 g / 100 ml or less.

3. The alcoholic beverage according to claim 1 or 2, wherein at least a portion of the umami component is derived from yeast extract.

4. The alcoholic beverage according to any one of claims 1 to 3, containing the lactic acid-fermented tomato juice in an amount of 0.04 to 4.0 w / v% in terms of solid matter.

5. The alcoholic beverage according to any one of claims 1 to 4, further comprising salt.

6. The alcoholic beverage according to any one of claims 1 to 5, having an alcohol content of 0.2 v / v% or more and 7 v / v% or less.

7. The alcoholic beverage according to any one of claims 1 to 6, having a carbon dioxide pressure of 1.5 to 3.5 gas volumes.

8. The method includes a step of adding 0.1 ppm or more of an umami component to an alcoholic beverage containing lactic acid fermented tomato juice, The umami component is at least one selected from the group consisting of inosinic acid, guanylic acid, and salts thereof. A method for improving the taste of an alcoholic beverage containing lactic acid fermented tomato juice.

9. The taste improving method according to claim 8, further comprising the step of adding salt to the lactic acid-fermented tomato juice-containing alcoholic beverage.

10. 10. The taste improving method according to claim 8, wherein the sugar content of the lactic acid-fermented tomato juice-containing alcoholic beverage is 3.0 g / 100 ml or less.

11. The method comprises a step of mixing lactic acid fermented tomato juice with umami components in amounts such that the total content in the beverage is 0.1 ppm or more, The umami component is at least one selected from the group consisting of inosinic acid, guanylic acid, and salts thereof. A method for producing an alcoholic beverage containing lactic acid fermented tomato juice.

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